Potato Capsicum Pulao

Ingredients

• • Basmati rice - 1 cup
• • Potatoes (small) - ½ cup
• • Capsicums - 2
• • Onions - 2
• • Tomato juice - 1 cup
• • Water - 1 cup
• • Salt - as required
• • Garam masala powder - ¼ teaspoon
• • Ghee/Oil (for frying) - as required
• • Mint leaves (for garnishing) - a few

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Ingredients For Grinding Together

• • Coconut (grated, fresh) - ½ tablespoon
• • Red chillies - 7
• • Onion - 1
• • Grams (roasted) - 1 tablespoon
• • Garlic - 4 flakes
• • Coriander seeds - 1 teaspoon
• • Tomatoes - 2

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Method

• 1. Wash and soak rice for 15 minutes.
• 2. Pressure cook potatoes and peel the outer skin.
• 3. Dice onions and capsicums.
• 4. Grind masala paste without adding water.
• 5. Heat oil or ghee in pressure pan and fry masala spices and then onions.
• 6. When it is half fried, add capsicums.
• 7. Stir till it becomes soft.
• 8. Add peeled potatoes and ground masala paste.
• 9. Fry till good smell comes.
• 10. Pour tomato juice and water.
• 11. Add salt.
• 12. When it starts boiling add rice, mix well and close the lid.
• 13. Reduce flame.
• 14. Pressure cook for 8 to 10 minutes.
• 15. Serve hot garnished with cut coriander and mint leaves.